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German Black Currant Quark Cheesecake

A light, tangy cheesecake made with quark - Germany's fresh curd cheese - layered over a buttery graham cracker base and topped with a glossy black currant compote. Lighter and less dense than New York-style cheesecake, with a clean dairy flavor that lets the tart fruit shine. Plan ahead: chill for at least 4 hours before slicing.

85 minMediumServes 10310 cal/serving

GermanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 1.5 cups graham crackers, finely crushed
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 2 lbs full-fat quark (or substitute: equal parts cream cheese and Greek yogurt)
  • 8 oz full-fat cream cheese, room temperature
  • 2/3 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp lemon zest, finely grated
  • 3 tbsp cornstarch
  • 2 cups black currants (fresh or frozen; or blackberries as substitute)
  • 1/4 cup granulated sugar
  • 2 tsp fresh lemon juice

Instructions

  1. 1

    Preheat oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

  2. 2

    Make the crust: combine 1.5 cups finely crushed graham crackers, 6 tbsp melted unsalted butter, and 2 tbsp granulated sugar in a bowl and mix until the crumbs are evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.

  3. 3

    Make the filling: beat 8 oz room temperature full-fat cream cheese and 2 lbs full-fat quark (or substitute: equal parts cream cheese and Greek yogurt) together until very smooth. Add 2/3 cup granulated sugar, 1 tsp finely grated lemon zest, and 1 tsp pure vanilla extract and beat to combine.

  4. 4

    Whisk 3 tbsp cornstarch into the filling, then add 3 room temperature large eggs one at a time, beating on low speed just until incorporated after each addition. Do not overmix.

  5. 5

    Pour the filling over the crust and smooth the top. Place the springform pan inside a larger roasting pan and pour enough hot water into the roasting pan to come 1 inch up the sides of the springform pan (water bath).

  6. 6

    Bake for 45 to 55 minutes until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes. Remove and let cool completely at room temperature, then refrigerate for at least 4 hours.

  7. 7

    Make the black currant compote: combine 2 cups black currants (fresh or frozen; or blackberries as substitute), 1/4 cup granulated sugar, and 2 tsp fresh lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, for 8 to 10 minutes until the berries break down and the mixture thickens slightly. Cool completely.

  8. 8

    Spoon the chilled compote over the top of the cheesecake just before serving. Slice with a warm knife for clean cuts.

Questions

Can I make German Black Currant Quark Cheesecake dairy-free?

Not cleanly. Here the dairy (6 tbsp unsalted butter, melted, 2 lbs full-fat quark (or substitute: equal parts cream cheese and Greek yogurt), 8 oz full-fat cream cheese, room temperature) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Can I make German Black Currant Quark Cheesecake gluten-free?

Yes. The gluten in this entry is 1.5 cups graham crackers, finely crushed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does German Black Currant Quark Cheesecake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double German Black Currant Quark Cheesecake?

Yes. As written it serves 10. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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